This stuff is simply the banana bread of my dreams. I've been making it for about three years now, and haven't turned back to any other banana bread recipes since. Dense, moist, and wonderful.
I make a couple changes: I use all white whole wheat flour instead of 1 C white, 1 C whole wheat, double the salt (since I use kosher and it's more voluminous), double the vanilla (who doesn't, right?), omit the walnuts (because I don't usually have any around) and substitute turbinado sugar for regular sugar.
Also, you don't really have to follow the assembly instructions re: creaming the butter and sugar, sifting the dry ingredients . . . it always comes out perfect regardless of the order I add the ingredients to the bowl.
I give you . . .
Silver Palate Banana Bread, mostly.
3 ripe bananas
1 stick butter, at room temperature
3/4 C. turbinado sugar
2 tsp. vanilla
2 C. white whole wheat flour
1 tsp. baking soda
1 tsp. kosher salt
1. Preheat the oven to 350F and grease a loaf pan.
2. Mash the bananas in a medium mixing bowl.
3. Add the butter, sugar, eggs, and vanilla, and stir until the eggs are incorporated. It's okay if there are streaks of butter.
4. Add the flour, baking soda, and salt. Stir until everything is combined.
5. Pour batter into a loaf pan, even with spatula, and bake for 50 minutes to 1 hour. Should be golden brown on top, and pass the toothpick test. Let cool and devour.
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